Hazelnut cupcakes with Nutella filling and chocolate frosting

Well these were a bit of a disappointment because of the extract I used...no flavor, I was surprised because it was a more expensive brand but it was the only hazelnut flavor I could find. The Nutella really saved the day here!

Hazelnut Cupcakes

   * 3/4 cup butter

   * 1 1/2 cups sugar

   * 2 eggs

   * 1 1/2 teaspoons hazelnut extract

   * 1/2 teaspoon vanilla extract

   * 2 1/2 teaspoons baking powder

   * 1/4 teaspoon salt

   * 2 1/2 cups flour

   * 1 1/4 cups milk

Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.
Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
Makes 24 regular size or approx 10 jumbo size.

When cupcakes are cooled punch out a hole in the middle, there is a handy tool for this I got at Michaels by Cuisipro its about $5.00 and I used a coupon, they always have them. 

Fill in with about a tablespoon or so of Nutella.

Chocolate Frosting

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3 1/2 cups confectioners (powdered) sugar

1/2 cup cocoa powder

1/2 teaspoon table salt

2 teaspoons vanilla extract 

4 tablespoons milk 

Cream butter and add dry ingredients a little at a time

Add vanilla, salt and milk

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

I added some gold sparkle sugar on top just for fun.